Matcha Cheesecake Brownies

14 INGREDIENTS • 9 STEPS • 45MINS

Matcha Cheesecake Brownies

Recipe

Matcha Cheesecake Brownies (without baking sensor)

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Matcha Cheesecake Brownies

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Matcha Cheesecake Brownies (without baking sensor)

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

45MINS

Total Time

$2.04

Cost Per Serving

Ingredients

Servings

8

us / metric

1/4 tsp

Matcha Cheesecake

1 cup

Cream Cheese, room temperature

1/3 cup

Granulated Sugar

2 Tbsp

use a high quality matcha

2/3 cup

White Chocolate, melted

1

Sponsored

Eggland's Best Classic Egg, room temperature

Brownies

1/3 cup

Unsalted Butter, diced

1 cup

Semi-Sweet Baking Chocolate

2/3 cup

Granulated Sugar

2

Sponsored

Eggland's Best Classic Eggs, room temperature

1 tsp

Vanilla Extract

1/2 cup

Sweet Glutinous Rice Flour

or all purpose flour if gluten is not a concern

2 tsp

Unsweetened Cocoa Powder

2 tsp

Nutrition Per Serving

VIEW ALL

Calories

481

Fat

28.1 g

Protein

4.6 g

Carbs

56.9 g

Love This Recipe?

Matcha Cheesecake Brownies

Save

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Author's Notes

Makes 9 squares.

Cooking Instructions

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step 1

Preheat the oven to 175 degrees C (350 degrees F) and line an 8x8-inch square baking pan with parchment paper.

step 2

In the bowl of your stand mixer fitted with the paddle attachment, beat Cream Cheese (1 cup) and Granulated Sugar (1/3 cup) on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed.

step 3

Stop the mixer and sift the Matcha Powder (2 Tbsp) into the cream cheese and beat until fluffy, a few minutes. Add in the White Chocolate (2/3 cup) and Eggland's Best Classic Egg (1) beat until mixture is well combined.

step 3 Stop the mixer and sift the Matcha Powder (2 Tbsp) into the cream cheese and beat until fluffy, a few minutes. Add in the White Chocolate (2/3 cup) and Eggland's Best Classic Egg (1) beat until mixture is well combined.

step 4

In a medium saucepan, melt Unsalted Butter (1/3 cup) over medium heat. Turn heat to low, add Semi-Sweet Baking Chocolate (1 cup) and stir until just melted. Remove from heat and whisk in the Granulated Sugar (2/3 cup).

step 5

Whisk in Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp), Sweet Glutinous Rice Flour (1/2 cup), Tapioca Starch (2 tsp), Unsweetened Cocoa Powder (2 tsp), and Salt (1/4 tsp). Mix until well combined.

step 5 Whisk in Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp), Sweet Glutinous Rice Flour (1/2 cup), Tapioca Starch (2 tsp), Unsweetened Cocoa Powder (2 tsp), and Salt (1/4 tsp). Mix until well combined.

step 6

Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in an even layer.

step 6 Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in an even layer.

step 7

Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter and matcha cheesecake into a marbled pattern.

step 7 Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter and matcha cheesecake into a marbled pattern.

step 8

Bake the brownies on the centre rack for 30 minutes.

step 9

Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or more squares, depending on how large you want your slices. Good job!

step 9 Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or more squares, depending on how large you want your slices. Good job!

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